Fettuccine with caramelized onions, vegetables and vegan feta cheese. Easy weeknight dinner. Make the cheese ahead of time, then the dish is 1 pot and 30 minutes. Vegan, can be gluten free, soy free
Ingredients10 à 12 oz Fettucine
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Prepare the feta: In a bowl, put all the dry ingredients (from the almond flour to the onion powder) and Mix well.
Add the remaining ingredients and mix well. Press in with your hands and knead into a dough. Taste and add more lemon juice if needed. If the mixture is too crumbly, add a few drops of water at a time, then press and knead into a flat ball. Bake at 210 degrees F (100 C) for 30 minutes. Cut into small pieces. Can be prepared up to 2 days ahead and stored in a sealed container in the fridge.
Cook the fettuccine according to package directions, drain, rinse under cold water and set aside.
Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions, a good pinch of salt and sugar and fry until golden brown. 6 to 8 minutes. Stir occasionally. Add the garlic and stir and cook for 2 minutes.
Add green vegetables, oregano and red pepper flakes and olive oil and mix. Cook until tender.
Add cooked pasta, salt, cut the pieces of cheese in half and mix. Add a good pinch of black pepper. Taste and salt to taste and adjust. Add some lemon for more flavor. Cook for a minute to warm the noodles. If the mixture sticks, deglaze with about a tablespoon of water.
Put the pasta on a plate and add a few pieces of cheese to each serving. Extra virgin olive oil if desired. A few chilli flakes for the heat and fresh seasonal herbs. And watch it disappear!
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